Pork Tenderloin Marsala
I love all things Marsala! Veal tops the list, but let’s face it, veal can get pricey. I could have settled for the same ‘ol, same ‘ol chicken, but really wanted something a little different. I remembered I had a pork tenderloin in the freezer. Why not? It’s the other white meat, right? I gave it a go and it was seriously delicious. I hope you enjoy it as much as my family did.
1 1/2 pounds pork tenderloin. (Generally, they are packaged two together)
2 tbsp butter, divided
2 tbsp olive oil, divided
8 oz sliced portabella mushrooms or mushroom blend
4 green onions, thinly sliced
1/2 cup flour for dredging
1 tsp salt
1/4 tsp ground black pepper
3/4 cup Marsala wine
1/2 cup chicken broth
Slice the tenderloin crosswise, about 3/4 to 1-inch thick. Using the flat side of a meat tenderizer, gently pound to make the medallions about 1/2 inch thick.
In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil. Saute the mushrooms until softened and golden. Add the green onions and continue cooking for 1 minute, stirring. Remove mushroom mixture to plate and set aside.
Dredge the pork medallions in the flour mixture. Add remaining tbsp butter and olive oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the mushroom mixture. Simmer uncovered for 2 minutes. Cover and reduce heat to low. Cook for about 10 minutes more.
Serve with Smooth & Creamy Mashed Potatoes and oven-roasted or steamed green beans.